Imran Saleh in Pakistan – Expanding Again!

We just can’t keep up with Imran! He moves through challenges as if they were nothing and he always comes out ahead. How can that be and what is his secret? We don’t know- he seems to be a “force of nature.”

You may recall that we have been following Imran’s progress since 2013, when he had really just begun making cheese. There were no resources in Pakistan for him to learn, so he reached out to us with a few questions. Since then, we have done 4 articles about him:

2/6/2013

Making Cheese in Pakistan
Imran made his first make room in his home after his wife booted him out of their kitchen (he was using it all the time!).

He built all of his own equipment and worked at making cheese when he wasn’t busy running his full-time business, Faisal Traders.

At that time, his attempts to make cheese were failing 75% of the time! But, of course, he was undeterred…

Meanwhile, a few weeks before that, Imran had decided to print a few labels in order to see if he could sell some of his Mozzarella (to say that regulations are simpler there than in the US would be an under-statement!) He was also offering to sell equipment like the ones he had made and cheese making supplies.

11/23/2013

Making Dry Mozzarella in Pakistan
Eight months later, Imran had trained 4 students to make cheese and he was selling his Mozzarella. He had developed his own style of “dry” Mozzarella which doesn’t burn as readily on pizza. (Pizza is a fast growing business in Pakistan and Imran hinself has a built-in pizza oven in his kitchen.)

12/1/2015

He had employees and they were making cheese 7 days/week while he was still running his other business!

Newest Growth Spurt

Now, only 1 1/2 years later, Imran has an even larger facility, much more equipment and more employees. His target is to process 10,000 liters (2,642 gallons) of milk daily. It is now below 1,000 (264 gallons). He has a team of 6 people.

His new facility is air conditioned. Lahore is very warm these days, around 42C (108F) so, an air conditioning unit is a blessing for them in this season. He told us, that surprisingly, there is not much decline in cheese orders due to the unbearable heat.

His new space looks like an ordinary house from the outside, but he said that when you enter it, it feels like Italy or Switzerland.

His theory is that the reason Italian foods are so popular in Pakistan right now is that the Italians love to eat and the Pakistanis do, too. “People like oily, spicy food and they like to eat it in quantity. I want them to eat healthy cheeses with fruits and nuts for breakfast and for dinners and to change to healthier living. That might sound crazy, but that’s how I am.”

This is also how he is – the hours they are open, as listed on their website are Mon – Sun / 9:00 AM – 9:00 PM. How’s that for a schedule?!

About his cheese…

He is currently making over 40 different kinds of cheese.

He told us, “I wish you could try my cheeses. Since I make it from unpasteurized milk, it’s the best taste you can find anywhere. I have found that unpasteurized cheese is the safest thing on earth. It’s only the working conditions which can produce bad bacteria. If proper sanitation and hygiene is adopted, it’s as safe as any other food. But, any food which is processed in a bad hygienic environment can develop bad bacteria. Cheese is not any special case. I have been eating raw milk cheese for the last 5 years and I feel much better than I did previously.”

His goals…

Imran is hoping to have his own goat farm at some point. Last year, he began making goat’s milk cheeses, but he gave up because of the scarcity of milk. He told us that right now, he is focused on spreading his cheeses further around the country.

Manchego cheese I made last week with 100% full fat grass fed Jersey milk. This will be aged 6 months.

Manchego style cheese I made about 2 months ago. Rubbed the rind with olive oil to protect it. Will age for another 3-4 months

Cracked open my 6 lb cloth bound Red Leicester to give it a try! I made this about 7 months ago using a little Annatto for the reddish tint. Overall the cheese was delicious very similar to cheddar. I’m partial to a sharper cheese so I’m going to wax the exposed edge and continue aging it for another few months.

Finally cut into my 6lb “Day Dreamer Tomme” the most expensive cheese I’ve ever made. Hopefully a limited edition cheese. Earlier this summer I was not paying attention on the way to pick up the milk ...didn’t notice I was speeding or the flashing blue lights in my mirror. The end result..$250 for the ticket, $60 for the milk works out to around $51.70 per pound. Fortunately the cheese turned out amazing though not sure its worth $51.70 per pound. I don’t give driving lessons anymore but I do still hold cheesemaking workshops please see our website www.makecheesenc.com for class…

A 6 lb dry aged Jack cheese with crushed black pepper, cocoa, coffee and olive oil rubbed rind. I made this about 7 months ago. The rind is looking very rustic at this point. Sample time 3 weeks and counting!

Sage Derby cheese out of the press. Air dry for a few days before waxing and going into the”cave.” First with my fancy new press from #newenglandcheesemaking

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Do you need help along the “whey” or want to brush up on some cheese making skills? Take a look around and have fun! From beginner to advanced you’ll find videos, diagrams, tutorials and more. With this wonderful mecca of cheese knowledge families, foodies, hobbyists, chefs… can enjoy the wonderful world of home cheese making right in their own kitchen!

New England Cheese Making Supply Company has been helping cheese makers around the world since 1978. We're a family run, home-grown company that began with two backyard goats, lots of milk and a love for cheese. A true desire to share both the joy and magic of cheese making is how we've grown into a second generation family business.

Sarah Carroll

I'm a hard working mama and home cheese maker on the look out for a simpler "whey" to live in this fast paced world.